Cheese Board Corn Cherry Scones
Infused with rustic charm and bold flavors, these Cheese Board Corn Cherry Scones are a savory-sweet delight perfect for any time of day. Crafted with a tender blend of all-purpose flour and yellow cornmeal, these scones boast a buttery crumb that pairs beautifully with the sharpness of cheddar cheese and the subtle natural sweetness of dried cherries. A hint of honey ties everything together, while their golden-brown crust offers an irresistible finishing touch. Quick to prepare in just 20 minutes and baked to perfection in under half an hour, these easy scones are a versatile option for brunch spreads, afternoon tea, or a unique addition to cheese boards. Serve them warm, and watch them disappear!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Yellow cornmeal
- 1 tablespoon Baking powder
- 2 tablespoons Granulated sugar
- 0.5 teaspoon Salt
- 0.5 cup Cold unsalted butter, cubed
- 1 cup Shredded sharp cheddar cheese
- 0.75 cup Dried cherries, chopped
- 0.75 cup Whole milk
- 1 unit Large egg
- 2 tablespoons Honey
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, granulated sugar, and salt.
Add the cold cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
Gently fold in the shredded sharp cheddar cheese and chopped dried cherries, ensuring even distribution.
In a separate bowl, whisk together the whole milk, large egg, and honey until well combined.
Make a well in the center of the dry ingredients, then pour the wet ingredients into the well. Use a wooden spoon or spatula to gently mix until the dough just comes together. Avoid overmixing.
Turn the dough out onto a lightly floured surface. Pat it into a round disc about 1-inch thick and 8 inches in diameter.
Using a sharp knife or bench scraper, cut the disc into 8 equal wedges.
Transfer the wedges to the prepared baking sheet, spacing them slightly apart.
Bake the scones in the preheated oven for 20-25 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.
Remove the scones from the oven and allow them to cool slightly on the baking sheet before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Calories |
447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 441 mg | 19% | |
| Total Carbohydrate | 60.3 g | 22% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 18.5 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 145 mg | 11% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 142 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
